Sunday, June 9, 2013


We've visited Barnes and Nobles twice now just to get their huge chocolate chunk cookie. About to go again last night, but instead made these. You have to let them cool so they aren't a gooey mess, but they are yummy when warm with ice cream. They are much better the next day though, when completely cooled off.

I've seen them on Pinterest and their picture (not mine) looks mouth watering. I love caramel.

I like how easy these were to make. I LOVE oats in chocolate chip cookies. And I like the crumbly texture, but I think I prefer to cream the butter and sugar first to get a more soft, chewy cookie texture.


32 caramel squares, unwrapped or 1 1/4 cups caramel bits (in baking section)
1/2 cup heavy cream

Cookie Crisp
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
1 cup semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.

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